Tuesday, May 7, 2013

Sabah Meat Egg Rolls (Hakka Chun Ken)

This dish is very similar, if not the same, with a dish my mum used to cook for me during my childhood. There are a few difference in the making process and the ingredients used, though
And my mum used to serve this egg rolls in soup, with chicken stock, carrots, spring onion and cauliflower
Sometimes, my mum would slice the egg rolls and pan fry the slices, and eat them with soya sauce and cut bird's eye chilli mixture
That was one tasty snack, too :)

I cooked the dish once, the whole family enjoyed it :)
 When I saw this meat egg rolls is included in Malaysian Food Fest - Sabah month, I was like oh, I have to make this :)

Recipe is from LilyAnette with some modification

What you need:

400g pork loin cut, minced and beaten with mixer of kneaded by hand til sticky (I used 300g minced pork)
1 clove of garlic (I added)
2 shallots (I added)
2 egg whites (I added)
1/2 tsp salt
1 tbsp. light soya sauce
1 tbsp. sesame oil
1/2 tsp sugar
1 slice of ginger, finely minced (I didn't use)

For the egg wrappers:
4 eggs, lightly beaten
4 pinches of salt
1 tsp cornstarch mixed with 3 tbsp water

extra cornstarch and water mixture to be used to 'glue' the egg rolls

  1. Process garlic and shallots in the food processor til smooth
  2. Mix minced pork, garlic and shallots mixture, egg whites, salt, light soya sauce, sesame oil and sugar. Mix well and set aside
  3. In a medium bowl, mix eggs, salt, and cornstarch mixture. Make omelette on frying pan over medium low fire (I got 5 omelettes, and I found mine were still too thick, hence the wrinkly appearance). Let cool the omelette
  4. Spread meat mixture over the omelette and roll up like rolling swiss roll, away from you
  5. Tighten it, and seal the end with corn flour mixture
  6. Wrap each egg roll tightly with cling wrap and steam for 30 minutes
  7. Remove from steamer and let cool
  8. Once cool, keep them in the fridge for at least an hour before cutting (this will be really helpful when doing the cutting)

 I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love


  1. I've eaten this before, long, long ago. Didn't know it's called Hakka Chun Ken. Looks yummy!

  2. Hi Alice,
    These looks so good! I love eating meat rolls, any way they are made! Yummy!

  3. How does it taste? Addictive? You like it?

  4. this is new to me. Looks really yummy. I might just have to try it out. :)

  5. Hi Alice,

    I remember how my mum used to make these. We are making them more as a form of wonton than in the form of egg rolls.

    Love the nostalgic feeling of these food.


  6. Hi Alice,
    I love this meat egg rolls.

    My auntie who is a Sabahan use to bring this to us when she come to visit us. When i look at your hakka chun ken it bring back the old times memories.
    Thanks for sharing this :D


  7. I tried this with fish paste, now I have an alternative. Thanks.

  8. I think your egg rolls look really well done, not too thick at all! I will try this during the weekend when I get some minced meat:)

  9. this looks really good! should the egg be made thinner? or did your thick ones affect the taste in any way? besides the appearance being wrinkled.



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